24 baguette slices
1/2 Garlic Olive Oil, divided
2 shallots, finely chopped
24 large shrimp, peeled and deveined
1/4 c. fresh lemon juice
1 c. Limoncello (lemon liqueur)
salt & freshly ground pepper
chopped fresh parsley, for garnish
lemon zest, for garnish
Brush baguette slices with 2 Tbsp. of Garlic Olive Oil. Grill or toast bread slices until golden. Arrange on a platter and set aside.
Saute' shallots in remaining 6 Tbsp. of olive oil in a large skillet over med-high heat for 1 minute or until light golden brown. Add shrimp and saute' 2 to 3 minutes or until shrimp is bright pink. Turn shrimp and cook1 additional minute. Remove shrimp with a slotted spoon.
Add Limoncello and lemon juice to the skillet and cook over high heat until mixture is reduced by two thirds, about 2 minutes. Return shrimp to this mixture, stirring until shrimp is coated. Remove from heat, add salt and pepper to taste.
Spoon 1 shrimp with sauce onto each toast, garnish and serve.
Served at the owner Bev's, 50th birthday. She would have been happy eating just these, for the whole meal!
*Featured in the picture beside our Greek Bruschetta. Try them both today!